Quiche with asparagus and salmon spread

Ingredients for the base

For filling

Cooking

For the base: pour the sifted flour and salt into the blender bowl and add cubes of cold butter. Blend quickly until you get crumbs. Add ice water to the mass by 1 tbsp at a time. The dough should be crumbly, so adjust the amount of liquid.
Form a disk from the dough, wrap it in cling film and leave to rest in the refrigerator for 30-40 minutes.
For the filling: grate the cheese on a coarse grater, mash the fish paste with a fork. Combine the eggs, cheese, "Atlantic fish" spread, cream and mix well with a whisk. Slice asparagus along thin strips.
Roll out the dough, place in a baking dish, pierce with a fork and cut off the excess. Cover the base with parchment, put a load on top (baking balls or beans) and put in the preheated to 200 ° C oven for 10-12 minutes. After that, remove the load (baking balls/beans) and bake until cooked for another 10-12 minutes.
Remove the base from the oven, add the cream- fish filling to it, sprinkle with chopped herbs, chives, put the asparagus and bake for 30-40 minutes at 180 ° C.
Cool, remove from the baking dish and serve.

Try

Cod fish fillet spread "Atlantic fish" with salmon